Here are 3 major FDA food safety regulatory changes coming in 2026.
The Food and Drug Administration has made major changes in 2025, from modernizing infant formula to eliminating artificial food colors, and the administration says it’s just getting started. The agency is committed to making sweeping changes to the food regulatory process, reviewing chemicals and passing reforms aimed at cleaning up Americans’ food supply. So, what exactly should people expect in 2026? Here are three FDA food safety regulatory changes coming this year.
New approach to “No artificial colors” claims
FDA changes rules regarding “no artificial colors” in 2026: Companies selling products without petroleum-based colors are now allowed to say “no artificial colors” on their packaging. The agency also just approved a new “beet red” color option and approved the expanded use of spirulina extract, an existing color additive derived from a natural source.
“We recognize that labeling colors derived from natural sources as ‘artificial’ could cause confusion for consumers and prevent companies from exploring alternative food coloring options,” the FDA commissioner said. Marty MakaryMD, MPH “We are removing this barrier and making it easier for companies to use these colors in the foods our families eat every day.” »
FDA launches review of BHA
The FDA has launched a comprehensive re-evaluation of butylated hydroxyanisole (BHA), a chemical preservative used in foods, to determine whether BHA is safe under its current conditions of use in foods.
“BHA remained in the food supply for decades, although it was identified by the National Toxicology Program as ‘reasonably considered a human carcinogen’ based on animal studies,” the Secretary of Health and Human Services said. Robert F. Kennedy, Jr.. “This reevaluation marks the end of the ‘trust us’ era of food safety. If BHA cannot meet current scientific gold standard for its current uses, we will remove it from the food supply and continue to clean up food chemicals, starting where children are most exposed.”
Improved disclosure of gluten ingredients
The FDA is strengthening rules regarding food labeling related to gluten and possible cross-contamination related to rye, barley and oats in packaged foods. “People with celiac disease or gluten sensitivity have to tiptoe around food and are often left guessing about their food options” Dr Makary said. “We encourage all stakeholders to share their experiences and data to help us develop policies that will better protect Americans and support healthy food choices.” »
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